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Slow cooker candied nuts make the best sweet-and-spicy edible gift

I normally hate the comparison of food items to crack. I mean, it’s food, not a drug, but these slow cooker candied nuts might be the exception.

If anything can possibly be labeled as addictive as a drug, it’s these candied nuts. Coated in sugar and spices (there’s the option for chipotle if you’re into that sweet-and-spicy thing) and slow-cooked until sticky, finger-licking perfection, these nuts make a great edible holiday gift. Or keep them for yourself as an indulgent snack. I guarantee, once you taste them, it’ll be pretty darn hard to give them away.

slow cooker sweet and spicy nuts
Image: Gina Matsoukas/SheKnows

Slow cooker candied nuts

Serves 4

Prep time: 10 minutes | Inactive time: 1 hour | Cook time: 2 hours  | Total time: 3 hours 10 minutes


  • 1 egg white
  • 2 teaspoons vanilla extract
  • 2 cups walnuts
  • 1 cup pecans
  • 1/2 cup almonds
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon chipotle pepper (optional, for a spicy-sweet variation)
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Pinch kosher salt
  • 3 tablespoons water


  1. In a small bowl, whisk together the egg white and vanilla until foamy.
  2. Add the nuts to the slow cooker, pour the egg white mixture on top, and toss until well coated.
  3. In a small bowl, mix together the sugars and spices until combined.
  4. Pour into the slow cooker, and toss until the nuts are evenly coated.
  5. Cover, and turn on low for 2 hours. Stir every 20 to 25 minutes to keep from burning.
  6. Add the water in the last 20 minutes of cooking, stir until a sticky glaze forms, then replace the cover, and continue cooking for the last 20 minutes.
  7. Line a baking sheet with parchment paper.
  8. Transfer the nuts from the slow cooker to the baking sheet in a single layer, and let harden for 1 hour.
  9. Break up any clumps, and package in a jar or container if using as a gift, or store in an airtight container.

More nut recipes

Chipotle-brown sugar almonds
How to roast chestnuts
Hazelnut and dried cherry quinoa

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